Cashew And Coconut Bhaji Recipe

Name: Cashew And Coconut Bhaji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb raw cashew nuts; 2 tablespoons vegetable oil; 1 teaspoon brown mustard seeds; 1 teaspoon cumin seed; 1 teaspoon Urad Dal; 2 -3 dried hot red chilies, torn in pieces; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/2 cup water; 1 cup freshly grated coconut; 2 fresh hot green chili peppers, slit lengthways; 1 tablespoon chopped cilantro; For Goan Five-Spice Mix; 10 green cardamom pods; 14 cloves; 1 teaspoon cinnamon stick (broken in small pieces); 1 1/2 teaspoons cumin seeds; 1 teaspoon black peppercorns

Servings: persons

1 lb raw cashew nuts
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seed
1 teaspoon Urad Dal
2 -3 dried hot red chilies, torn in pieces
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 cup water
1 cup freshly grated coconut
2 fresh hot green chili peppers, slit lengthways
1 tablespoon chopped cilantro
For Goan Five-Spice Mix
10 green cardamom pods
14 cloves
1 teaspoon cinnamon stick (broken in small pieces)
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns

1
Place the cashew nuts in a large bowl, cover with water, and soak 8 hours or overnight, then drain.
2
Place all the ingredients for the Goan five-spice mix in a clean coffee grinder, and grind until smooth.
3
Reserve one teaspoon and store the remainder in a tightly lidded jar for future use.
4
Heat the oil in a large heavy-based pan over medium-high heat.
5
Add the mustard seeds, and as soon as they splutter and pop add the cumin, urad dal and red chilies.
6
Saute stirring until the chilies darken, and the dal starts to color, around 10 to 15 seconds.
7
Add the cashew nuts and salt, and cook for a minute or two.
8
Next add the turmeric, stir, then toss in 1/2 cup water.
9
Bring to the boil, then immediately lower the heat to low, cover pan and allow to simmer gently for 15 minutes.
10
Check after 10 minutes, and if the water has evaporated add a splash more.
11
After 15 minutes, remove the cover and add the coconut, green chilies and the 1 teaspoon of Goan five-spice mix.
12
Mix well, heat briefly, and serve garnished with cilantro.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb raw cashew nuts, 2 tablespoons vegetable oil, 1 teaspoon brown mustard seeds, 1 teaspoon cumin seed, and more.

Yes, Cashew And Coconut Bhaji falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew And Coconut Bhaji

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions